Last year in partnership with MasterChef, Le Cordon Bleu conducted an online competition giving viewers the opportunity to win the ultimate culinary experience at the world’s most famous cooking school – Le Cordon Bleu Paris.

From over 15,000 entries, Terry Haining of Vermont South in Victoria was the lucky winner of a trip for two to Paris including a one day course for 2 people at Le Cordon Bleu.

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Representatives of Le Cordon Bleu were delighted to be guests at the launch of the Kym Adey Scholarship, held at Aria Bar e Ristorante in Adelaide, SA.

Emeritus Professor Kym Adey AM has had a long and distinguished career in higher education, including a role as chair of Le Cordon Bleu’s academic board. Also a talented sculptor, Professor Adey has donated fifteen of his works to support the establishment of the Kym Adey Scholarship. The scholarship is offered in conjunction with the University of SA and Catherine House, a leader in the field of women’s homelessness with a strong commitment to empowering women through education.

The launch was celebrated with a stunning dinner prepared by Le Cordon Bleu board member, Tony Bilson, considered the ‘godfather of French cuisine in Australia’. The six course menu was matched with some of SA’s finest wines and included ‘Carpaccio of tuna with caviars’ and ‘Medallion of beef with stuffed bone marrow’. Le Cordon Bleu wishes Professor Adey and Catherine House the very best for the success of the Kym Adey Scholarship program.

Upon completion of his Masters of Gastronomy earlier this year, Le Cordon Bleu graduate Mark Camilleri returned to Malta where he has since established a new catering and food service company with three partners, called Fifth Flavour.

“I am very proud of this achievement so soon after I graduated. Le Cordon Bleu is an established and reputable institution with the highest standards in the industry. After graduating I am glad that I have found a way to realise my potential and establish a company that is already achieving new heights in food quality and service.” - Mark Camilleri, Malta Today

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The graduation ceremony held on Thursday 12th May formally recognised the successful Pâtisserie and Culinary Arts students for their passion and dedication to their studies, and welcomed them as graduates into the Le Cordon Bleu global family.

For those graduates who are in Sydney and those now afar, we wish you the best in pursuing your life goals.

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For the cooler days that come with autumn ensure you serve the ratatouille and flan warm, and enjoy the splash of colour and slightly sweet peppery flavour that is added by the pink peppercorns.

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Le Cordon Bleu in partnership with the prestigious University of Reims in France, offers this unique two week course which will be held from 10th – 22nd October 2011.

This is a multidisciplinary program that encompasses the many facets of the world of gastronomy including history, nutrition, physiology, sociology and psychology.

This is a wonderful complementary program for Le Cordon Bleu graduates and an innovative and unique program for professionals in the industry and related industries, journalists and anyone passionate about food and wine.

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